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Identification of Genomic Differences Between Laboratory and Commercial Identification of genomic differences between laboratory and commercial strains of Saccharomyces cerevisiae by Anthony John Heinrich B. Biotech. (Hons) Thesis submitted for the degree of Doctor of Philosophy March 2006 Faculty of Sciences School of Agriculture, Food and Wine Discipline of Wine and Horticulture The University of Adelaide Table of Contents Declaration............................................................................................................................................. i Thesis summary .................................................................................................................................... ii Acknowledgments................................................................................................................................ iv Abbreviations.........................................................................................................................................v CHAPTER 1 Introduction .............................................................................................................1 1.1. INTRODUCTION ....................................................................................................................1 1.2. SIGNAL TRANSDUCTION PATHWAYS ARE ACTIVATED UNDER STRESSFUL CONDITIONS ........2 1.3. THE RESPONSE OF SACCHAROMYCES CEREVISIAE AFTER ENCOUNTERING A STRESSFUL ENVIRONMENT .....................................................................................................................5 1.3.1. Stress related genes........................................................................................................5 1.3.2. Proteins that are differentially expressed after stress. ...................................................8 1.3.3. Cell membrane and lipid modifications of yeast under stress......................................10 1.3.4. Physiological changes to the yeast cell after stress response ......................................11 1.4. COMPARING STRAINS.........................................................................................................12 CHAPTER 2 Materials and Methods .........................................................................................15 2.1. PREPARATION OF DNA......................................................................................................15 2.2. COMPARING STRAINS USING AFLP....................................................................................15 2.3. CLONING OF POLYMORPHIC BANDS....................................................................................16 2.4. SEQUENCING OF POLYMORPHIC FRAGMENTS .....................................................................17 2.5. COMPARING POLYMORPHIC FRAGMENTS TO S288C DATABASE .........................................18 2.6. VECTORETTE PCR TO ESTABLISH FULL GENE SEQUENCE...................................................18 2.7. INTERNAL TRANSCRIBED SPACER (ITS) AMPLIFICATION AND RFLP OF RDNA: ................19 2.8. SOUTHERN ANALYSIS ........................................................................................................19 2.9. METABOLOME FERMENTATIONS AND ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATGRAPHY (HPLC)................................................................................................21 2.10. ISOLATING TOTAL PROTEIN EXTRACTS FROM YEAST..........................................................22 2.11. TWO-DIMENSIONAL GEL ELECTROPHORESIS (2D GELS) TO IDENTIFY DIFFERENCES IN YEAST PROTEOMES.............................................................................................................23 2.11.1. Waite Campus Gels ......................................................................................................23 2.11.2. Australian Proteome Analysis Facility (APAF) 2D gels ..............................................24 2.11.3. Silver Stain ...................................................................................................................25 2.11.4. Colloidal Coomassie Staining ......................................................................................25 2.12. WESTERN BLOT ANALYSIS ................................................................................................26 2.13. PROTEIN IDENTIFICATION ..................................................................................................28 2.13.1. Matrix-assisted laser desorption ionisation time-of-flight mass spectrometry (MALDI- TOF).............................................................................................................................28 2.13.2. Tandem Mass Spectrometry (MS/MS) ..........................................................................29 2.14. RNA EXTRACTIONS ...........................................................................................................29 2.15. CDNA SYNTHESIS..............................................................................................................30 2.16. REAL-TIME QUANTITATIVE PCR........................................................................................31 2.17. CONTINUOUS FERMENTATIONS IN THE PRESENCE OF ETHANOL ........................................32 2.17.1. Yeast strain and media used.........................................................................................32 2.17.2. Continuous fermentation ..............................................................................................32 2.18. MICROARRAY ANALYSIS ...................................................................................................33 2.18.1. RNA purification for cDNA microarray analysis .........................................................33 2.18.2. Microarray cDNA and dye coupling preparation ........................................................34 2.18.3. Data and statistical analysis (bioinformatics)..............................................................36 2.19. NEAR INFRA-RED SPECTROSCOPY (NIRS)..........................................................................36 2.19.1. Anaerobic fermentations ..............................................................................................36 2.19.2. Spectra analysis............................................................................................................37 2.19.3. Multivariate data analysis............................................................................................37 CHAPTER 3 Identifying genome variation in Saccharomyces cerevisiae strains....................38 3.1. INTRODUCTION ..................................................................................................................38 3.2. RESULTS ............................................................................................................................39 3.2.1. Phenotypic differences exist between strains ...............................................................39 3.2.2. AFLP reveals novel sequences in wine strains.............................................................42 3.2.3. Confirming AWRI 1116 is a progenitor strain of UVAFERM CEG.............................47 3.3. DISCUSSION .......................................................................................................................53 3.4. CONCLUSION .....................................................................................................................57 CHAPTER 4 Comparative proteomics: Identifying differentially expressed proteins between two Saccharomyces cerevisiae strains...................................................................58 4.1. INTRODUCTION ..................................................................................................................58 4.2. RESULTS ............................................................................................................................60 4.2.1. Phenotypic differences demonstrate genetic variation in wine strains ........................60 4.2.1.1. Plate Assays – tolerance plates.............................................................................................. 60 4.2.1.2. Metabolic differences exist between laboratory and commercial strains .............................. 61 4.2.2. Proteomic comparison shows protein expression differences between strains ............65 4.2.2.1. Global proteome differences appear minimal between strains.............................................. 65 4.2.2.2. Expanding the observed proteome reveals more differences in protein expression .............. 67 4.2.2.3. Identification of proteins that appear wine strain-specific..................................................... 70 4.2.2.4. Protein modifications are present in AWRI 838 ................................................................... 73 4.3. DISCUSSION .......................................................................................................................76 4.4. CONCLUSION .....................................................................................................................81 CHAPTER 5 Characterising the role and function of proteins that are differentially expressed in wine strains.......................................................................................83 5.1. INTRODUCTION ..................................................................................................................83 5.2. RESULTS ............................................................................................................................85
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